My neighbor brought this over and we scraped the pot clean. It takes just 3 ingredients to make this comfort food masterpiece.

This Slow Cooker 3-Ingredient Amish Stuffing Pork Chops is a quintessential “comfort in a crockpot” meal, utilizing the pre-seasoned structure of dry herb stuffing mix to create a savory, savory crust over tender meat. By combining the stuffing directly with undiluted cream of chicken soup, you create a thick, moisture-trapping blanket that bakes into a fluffy, savory topping as it poaches the pork chops in their own juices. The result is a “no-fuss” Sunday dinner where the pork remains incredibly succulent and the stuffing absorbs all the rich, meaty flavors from below.

Slow Cooker 3-Ingredient Amish Stuffing Pork Chops

Ingredients:

Step-by-Step Directions:

Step 1: The Foundation Layer: Spray the inside of your slow cooker with nonstick spray. Lay the pork chops in a single layer at the bottom.

Tip: Keeping the chops flat is a vital “mechanical” step. If they are stacked, the bottom chop will overcook and become tough before the heat can penetrate the center of the pile. Flat chops ensure a uniform, tender finish.

Step 2: The Stuffing “Dough”: In a medium bowl, stir together the dry stuffing mix and the undiluted cream of chicken soup.

The Golden Rule: Do not add water! It will feel very thick and dry at first, but resist the urge to thin it out. The pork chops will release a significant amount of moisture as they cook, which the dry bread cubes will eagerly soak up to reach the perfect “fluffy” consistency.

Step 3: The Blanket Coat: Spoon the thick stuffing mixture over the pork chops, spreading it to the very edges of the meat. This acts as an insulator, preventing the dry heat of the slow cooker from toughening the pork.

Step 4: The Slow Poach: Cover and cook on LOW for 5/6 hours (or HIGH for 2 1/2/3 hours) until the pork reaches an internal temperature of 145°F.

Tip: Avoid lifting the lid during the first 4 hours. You need that trapped steam to hydrate the stuffing cubes. If you lose the steam, the top layer of stuffing will remain crunchy and dry.

Step 5: The Essential Rest: Turn off the slow cooker and let the dish rest, covered, for 5 minutes. This allows the juices within the pork to redistribute, ensuring they don’t run out as soon as you lift the spatula.